Best Curried Autumn Root Vegetable Soup Recipes

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CURRIED AUTUMN ROOT VEGETABLE SOUP



Curried Autumn Root Vegetable Soup image

This recipe is similar to one that I found in a magazine. It is mild yet well spiced. It was a hit with family and friends and freezes well!

Provided by ms.susan

Categories     < 4 Hours

Time 3h

Yield 10 serving(s)

Number Of Ingredients 20

3 large parsnips
3 large carrots
1 celery root
1 large turnip
1 sweet potato
2 lbs butternut squash
3 tablespoons coconut oil or 3 tablespoons butter
1 teaspoon sea salt
1 teaspoon pepper
3 tablespoons butter
2 stalks celery, diced
1 large white onion, chopped
4 garlic cloves, minced
1 inch gingerroot, minced
1 green chili pepper, finely chopped
1/2 teaspoon ground cumin
3/4 teaspoon hot curry powder
6 cups chicken broth
1 (400 ml) can coconut milk
3 green onions, chopped for garnish

Steps:

  • Preheat oven to 425 degrees.
  • Chop parsnips, carrots, celery root, turnip, sett potato and butternut squashninto 1/2 inch cubes.
  • Place in a large pan or turkey roasting pan and drizzle with olive oil. Toss with salt and pepper.
  • Roast for approximately 1 hour, stirring every 15-20 minutes until the vegetables are fork tender.
  • Melt butter in a very large soup pot.
  • Sautee the onions, garlic, ginger, chili, cumin, and curry powder until softened.
  • Add chicken broth and bring to a boil.
  • Add the roasted vegetables and simmer for 40 minutes.
  • Using an immersion blender puree until smooth.
  • Add the coconut milk and season with salt and pepper if desired.
  • Served topped with green onions.
  • ENJOY!

Nutrition Facts : Calories 249.6, Fat 17.3, SaturatedFat 10.7, Cholesterol 9.2, Sodium 762.8, Carbohydrate 21.3, Fiber 3.9, Sugar 5.8, Protein 5.8

CREAMY CURRIED ROOT VEGETABLE SOUP



Creamy Curried Root Vegetable Soup image

This is a hearty, thick soup with a little bit of heat from the curry. I've used this combination of vegetables a few times with great success, but using earthy tubers, taproots, and alliums is the key, so try different things. For this recipe, you'll need a large skillet or wok, a medium saucepan, and a food processor or blender. I enjoy spicy foods, so you may want to reduce pepper and curry amounts. I used half milk and half cream once and got a very nice creamy soup, but some may prefer the thinner consistency of using only milk. This recipe can be adjusted for vegan palettes by using an olive oil substitute for the butter, coconut or soy milk, and an anchovy-free Worcestershire sauce. Balsamic vinegar can do in a pinch.

Provided by tylerss20

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h40m

Yield 6

Number Of Ingredients 14

2 tablespoons butter
6 Hakurei turnips, chopped
6 red radishes, chopped
2 heads garlic, chopped
6 green onions, chopped
5 carrots, peeled and chopped
1 ½ pounds red potatoes, cut into cubes
1 quart vegetable stock
1 bay leaf
1 ½ cups milk
3 tablespoons Worcestershire sauce
2 tablespoons curry powder
2 tablespoons brown sugar
10 grinds cracked black pepper

Steps:

  • Melt butter in a large skillet over medium heat. Cook and stir turnips, radishes, garlic, and green onions in melted butter until hot, about 3 minutes. Stir carrots, red potatoes, and vegetable stock into the turnip mixture; bring to a simmer, add bay leaf, and reduce heat to low. Cook at a simmer, stirring occasionally, for 45 minutes.
  • Remove and discard bay leaf. Working in batches, pour the turnip mixture into a blender, filling the pitcher no more than half full. Carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Transfer to a large saucepan over low heat.
  • Stir milk, Worcestershire sauce, curry powder, brown sugar, and black pepper into the soup; cook and stir constantly until color and spices are evenly mixed. Let soup simmer over very low heat for another 10 minutes.

Nutrition Facts : Calories 286.6 calories, Carbohydrate 52.9 g, Cholesterol 15.1 mg, Fat 6.3 g, Fiber 8.5 g, Protein 8.2 g, SaturatedFat 3.4 g, Sodium 457.1 mg, Sugar 17.2 g

AUTUMN HARVEST ROOT VEGETABLE SOUP



Autumn Harvest Root Vegetable Soup image

Make and share this Autumn Harvest Root Vegetable Soup recipe from Food.com.

Provided by greenest39

Categories     Clear Soup

Time 1h

Yield 8 cups, 8 serving(s)

Number Of Ingredients 11

8 carrots, stalks
6 parsnips
1/2 curly cabbage
1 whole onion
4 celery ribs
1 small turnip
4 garlic cloves, chopped
24 ounces low sodium chicken broth
1 teaspoon paprika
1 1/2 teaspoons cumin
1 tablespoon olive oil

Steps:

  • Chop all vegetables to one inch cubes.
  • chop garlic very fine.
  • In large pot, add olive oil and garlic.
  • Sauté garlic until fragrant.
  • Add all vegetables, and saute until slightly soft.
  • Add all chicken broth.
  • Add paprika and cumin.
  • Cover and bring to low boil.
  • Lower heat and simmer for 45 minutes.

Nutrition Facts : Calories 83.1, Fat 2.6, SaturatedFat 0.5, Sodium 100.6, Carbohydrate 13.3, Fiber 4, Sugar 6.1, Protein 3.6

CURRIED CREAM OF ROOT VEGETABLE SOUP



Curried Cream of Root Vegetable Soup image

This is a recipe I recieved from a friend some time ago. It has been a hit at a number of dinner functions. It is the ideal soup for a cool fall day or a cold winter day!

Provided by Kim A. Heaphy

Categories     Yam/Sweet Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

2 tablespoons butter
1 1/2 cups apples, peeled and diced
1 onion, chopped
2 garlic cloves, minced
1 tablespoon gingerroot, minced
1 1/2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
2 carrots, peeled and cubed
1 sweet potato, peeled and cubed
1 cup turnip, peeled and cubed
4 cups chicken stock
1 cup light cream or 1 cup condensed milk
1/4 cup fresh coriander, chopped (optional)

Steps:

  • In a large saucepan, heat butter over medium heat. Add apples, onion, garlic, ginger root, curry, cumin, ground corriander, thyme and cayenne. Cook until softened.
  • Add root vegetables and stock. Bring to a boil. Reduce heat and simmer for 30 minutes.
  • Let cool for 15 minutes. Puree soup in batches. Add cream and heat through but DO NOT BOIL.
  • Sprinkle with fresh corriander.
  • NOTE: you can create your own combination of root vegetables. Total amount of diced vegetables should total about 4 cups or 1 litre.

Nutrition Facts : Calories 233.5, Fat 13.9, SaturatedFat 7.8, Cholesterol 41.4, Sodium 314.8, Carbohydrate 22.3, Fiber 3.1, Sugar 9.3, Protein 6.4

ROOT VEGETABLE SOUP



Root Vegetable Soup image

Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato. Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, sweet, and warming meal for days where the air has some bite. Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.

Provided by Melissa Clark

Categories     easy, soups and stews

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

6 tablespoons unsalted butter
1 large onion or 2 leeks (white and light green part only), chopped
2 to 3 celery stalks, diced
3 garlic cloves, finely chopped
3 rosemary or thyme branches
2 bay leaves
3 1/2 pounds mixed root vegetables (carrot, parsnip, celery root, turnip, rutabaga, sweet or regular potato), peeled and cut into 1-inch chunks
2 teaspoons fine sea salt, more as needed
1/2 teaspoon black pepper, more as needed
Juice of 1/2 lemon, more for serving
Extra-virgin olive oil
Flaky sea salt
Crushed Aleppo, Urfa or other chile flakes, optional
Grated Parmesan or pecorino, optional

Steps:

  • Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
  • Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
  • To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 581 milligrams, Sugar 1 gram, TransFat 0 grams

CURRIED ROOT VEGETABLE STEW WITH DUMPLINGS



Curried Root Vegetable Stew With Dumplings image

Provided by Molly O'Neill

Categories     dinner, one pot, soups and stews, main course

Time 45m

Yield Four servings

Number Of Ingredients 20

1 1/2 teaspoons unsalted butter
1 small onion, peeled and chopped
3 cloves garlic, peeled and minced
1 1/2 teaspoons curry powder
4 cups vegetable broth
2 medium carrots, peeled, halved lengthwise, and cut into 1/2-inch lengths
2 large parsnips, peeled, thick end halved lengthwise, cut across into 1/8-inch thick slices
1 small celery root, trimmed, peeled and cut into 1/4-inch cubes
1 medium sweet potato, peeled and cut into 1/2-inch cubes
3 tablespoons all-purpose flour
2 teaspoons salt
Freshly ground pepper to taste
1 tablespoon chopped fresh Italian parsley
1 cup all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground mace
2 tablespoons cold unsalted butter
1/4 cup currants
6 tablespoons milk

Steps:

  • To make the stew, melt the butter in a large pot over medium heat. Add the onion and cook for 3 minutes. Stir in the garlic and curry powder and cook for 30 seconds. Stir in the broth, carrots and parsnips. Bring to a boil. Reduce to a simmer. Cover and cook for 15 minutes. Stir in the celery root and sweet potato and cook for 10 minutes.
  • Meanwhile, to make the dumplings, combine the flour, baking powder, salt and mace in a bowl. Rub in the butter until mixture resembles coarse meal. Mix in the currants. Stir in the milk, just to combine. On a lightly floured surface, with floured hands, shape the dough into 1-inch balls.
  • Form a smooth paste by stirring 1/4 cup of the simmering broth into 3 tablespoons of flour, then stir it into the stew. Season with salt and pepper to taste. Place the dumplings on top of the simmering stew, cover and cook for 15 minutes. Divide the stew and dumplings among 4 bowls. Garnish with the parsley and serve.

Nutrition Facts : @context http, Calories 369, UnsaturatedFat 3 grams, Carbohydrate 67 grams, Fat 9 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 1158 milligrams, Sugar 15 grams, TransFat 0 grams

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